Steak and Celeriac Cake

Posted by petra08 on January 22, 2018 · 6 Comments 

I went to the Black Pig Butchers to get some chicken breasts. I was going to make chicken satay’s and that was all I needed.

Once there I saw a bag of chicken wings that I thought would be perfect for the freezer so I had to get some. I then saw a piece of onglet steak. They don’t have this cut very often and it is absolutely delicious. Onglet steak is a prime French cut of beef consisting of the two supporting muscles of the diaphragm at the top of the skirt. It might be one of the most flavorsome cuts of beef. I could feel a steak dinner coming on. I got the chicken breasts as well, for the next day.

 

A while back a friend came with us to the allotment and got some celeriac. He is a real foodie and is always happy to get some fresh produce. He cooked some celeriac sous vide and used the rest for a cake and came around to share some.

The cake was something between a Chinese turnip cake and a super light sponge cake, simply delicious. He crumbed it in ground rice and pan fried it in lard.

I could so easily have eaten the whole cake on my own!

 

 

The celeriac flavor really came through and the texture with the ground rice was brilliant.

I thought it would be nice with the onglet steak. I also had some more celeriac and a ripe mango.

 

Mango salsa 

preparation time 15 minutes 

cooking time 0 minutes 

serves 4

Ingredients

• 1 ripe, large mango, peeled and cubed fine
• 1 good handful of chopped coriander
• 4 spring onions, sliced fine
• 1 tbsp olive oil
• a pinch of sea salt
• a pinch of crushed chilli

Mix all of the ingredients except the salt. Add salt and taste. Add more chilli if you prefer.

Let the salsa stand until you are ready to serve.

 

Heat oil, I used rapeseed oil, and butter in a frying pan. Whilst that was heating up I salted and peppered the beef. I pan fried it whole to be cut later.

I pan fried the meat until it was caramelized on the outside and still pink in the middle, about 10 minutes. The meat then rested for 15-20 minutes.

 

Whilst the meat was resting I pureed one small celeriac. My friend pan fried the celeriac cake and come broccoli and it was time to plate up. I finished the plate with a drizzle of my Seville orange and chilli treacle.

 

 

The celeriac cake worked really well with the steak. The celeriac puree and the mango salsa brought the dish together and what a treat.

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Beef, celeriac, Chilli, Herbs, Main course, Meat, Recipe, Spring onion · Tagged with Celeriac cake, Celeriac puree, mango salsa, Onglet, onglet steak, steak dinner